Prepare your tastebuds for a magical journey with this hearty beef biryani. The deep Bengal curry paste infused into the basmati rice is beautifully complemented by a cooling cucumber raita and a scattering of sweet currants. Loaded with these rich tastes of India, the whole family will be transported to a world of flavour.
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/ Serving 4 people
/ Serving 4 people
Bengal curry paste
flaked almonds(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)
baby spinach leaves
Thinly slice the brown onion. Thinly slice the carrot (unpeeled). Finely grate the ginger. Finely grate the garlic (or use a garlic press).
In a large pot or saucepan, heat a drizzle of olive oil over a high heat. Once hot, add the beef mince and cook, breaking up with a wooden spoon, for 4-5 minutes or until browned. Add the salt and stir to combine. Reduce the heat to medium-high and add the brown onion and carrot. Cook, stirring, for 4 minutes, or until the onion is soft. Add the Bengal curry paste, ginger and garlic and cook, stirring, for 2 minutes, or until fragrant.
Add the basmati rice and currants to the pot and stir to coat. Add the warm water and crumbled beef stock cubes. Stir to dissolve the stock, then bring to the boil. Cover, reduce the heat to low, and simmer for 15-20 minutes, or until the water is absorbed and the rice is tender. TIP: Add a little extra water if the liquid is absorbed before the rice is cooked. TIP: Don't worry if the rice sticks to the bottom of the pan, this adds a lovely crunch to the dish!
While the rice is cooking, very finely chop (or grate) the cucumber. In a medium bowl, combine the cucumber, Greek yoghurt and a pinch of salt and pepper. Mix well and set aside.
Heat a medium frying pan over a medium-high heat. Once hot, add the flaked almonds and toast, tossing, for 2-3 minutes or until golden.
Stir the baby spinach leaves through the rice until wilted. Divide the beef biryani between bowls. Top with a dollop of the cucumber raita and sprinkle with the flaked almonds.